Raspberry Dessert Bites

Photo Credit: http://www.madewithpink.com

Raspberry Dessert Bites

Original Recipe: http://www.madewithpink.com/2011/06/raspberry-lemon-cheesecake-bites.html

Ingredients:
2 Cups Fresh Raspberries, washed
Lemond Curd, homemade or store bought - it doesn't matter!

No Bake Cheesecake Filling:

• 8oz (227g) Cream Cheese (don't use light, as it won't work the same)
• 2 Tbsp + 2 tsp (37g) Granulated / Castor Sugar
• 1/4 cup (60ml) Whipping Cream or Double Cream
• 1/4 tsp Vanilla Extract  

Directions:

1. Wash your raspberries and set aside.  In a medium bowl mix the cream cheese, sugar and vanilla using an electric mixer until nice and smooth.
2. Whip the cream, and then fold the whipped cream into the cream cheese mixture so it's fully combined.  Fold gently though - you don't want to loose all the air in the cream!
3. Refrigerate for about 15 minutes to firm up.
4. Fill two piping bags fitted with small star tips with your fillings - 1 with lemon curd and the other with the cheesecake mixture (note: if you don't have any piping tips or bags you can put each filling into a plastic zip lock bag and snip the tips off of them).  One by one, take each raspberry and carefully fill each one with either the cheesecake or lemon filling making sure not to squeeze the raspberries too much or they'll go to mush!  Fill them all, and then snack away!

Jalapeño Popper Dip

Photo Credit: http://www.bigredkitchen.com

Jalapeño Popper Dip

Original Recipe: http://www.bigredkitchen.com/2008/10/jalapeno-popper-dip/

Ingredients:

• 2- 8 ounce packages cream cheese, room temp
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese
• 1/2 cup Parmesan cheese
• 1- 4 ounce can chopped green chilies
• 1- 4 ounce can sliced jalapeños- double if you like heat
• 1 cup panko bread crumbs
• 1/2 cup Parmesan cheese
• 1/2 stick butter, melted

Directions:

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

Funfetti Cake Bars

 Photo Credit: http://www.mychocolatetherapy.com

Funfetti Cake Bars

Original Recipe: http://www.mychocolatetherapy.com/2011/10/funfetti-bars.html

Ingredients:

• 1 1/4 cup funfetti cake mix
• 3/4 cup AP flour
• 1/4 teaspoon baking soda
• 3/4 cup butter, melted and slightly cooled
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla
• 1/2 cup sugar
• 1/2 cup brown sugar
• 5 heaping tablespoons sprinkles of your choice (I used stars)

Directions:

1. Preheat oven to 350F. Grease an 8 x 8 inch pan.
2. Cream both sugars, butter, vanilla, egg, and egg yolk.
3. Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles.
4. Spread batter evenly into greased pan.
5. Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly. Cool completely before cutting.

Nutella-Mallow Pillow Pockets

Photo Credit: http://picky-palate.com

Nutella-Mallow Pillow Pockets

Original Recipe: http://picky-palate.com/2010/11/08/nutella-mallow-pillow-pockets/

Ingredients:

• 1 package puff pastry, 2 pastry sheets thawed
• 1 Cup Nutella spread
• 1 Cup mini marshmallows
• Egg white wash: 1 egg white whisked with 1 Tablespoon water
• Powdered sugar for dusting

Directions:

Preheat oven to 350 degrees F.  Cut each square of pastry into 4 equal size pieces (I trimmed mine just a little).  Spread a couple tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch border around edges.  Top each with about 12-15 mini marshmallows and fold over to form a little triangle.  Crimp edges firmly with the tines of a fork.  Brush with egg white wash then sprinkle with granulated sugar.  Bake for 22-25 minutes or until pastry just turns golden.  Remove and let cool for 5 minutes, sprinkle with powdered sugar then dig in!